Abstract
Distilled Spirit Extraction of Phenolic Antioxidants from Fruit and Vegetable Residues
Highlights
Plant phenolics have potential applications in improving the quality of food
The scavenging activity of each extract of DPPH radical was calculated using the following equation: All three alcoholic beverages were able to extract the phenolic components from the fruit and vegetable peels (Table 1)
The results suggest that there are other factors that determine the ability of the distilled spirits to extract phenolics from plant materials aside from their ethanol content
Summary
The control of the food deterioration due to oxidation of lipids, which leads to the development of off-flavor or odor, is a challenge faced by the food industry. Synthetic antioxidants, such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), have been widely used to control the Journal of Ecological Engineering Vol 22(1), 2021 autooxidation of lipids and prolong the shelf-life of food products. The antioxidant properties of plant phenolics are well known [Kähkönen et al, 1999], making them good candidates as an alternative to the synthetic antioxidants currently used in the food industry
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